Tag: Ice Cream

Weekend Finds 8:3:14

I love the summer. I really do. Yesterday’s trip to the farmer’s market was beautiful – everything smelled so good, and I wanted to bring it all home with me. I wish my little sister was here to help me pick out the best tomatoes. But there’s that thing that’s starting to nag in the back of my mind. I look at my closet and wish I could wear some of my favorite sweaters. I wish I could make tea anytime after 10 a.m. and not be too hot to drink it. But then I look at the tomatoes, and I’m ok with summer for a while longer. On to these late summer weekend finds:

1. Homemade Ice Cream Tips

Ice Cream Tips // Weekend Finds on Serious Crust
If this picture from Bon Appetit doesn’t make you want ice cream, I don’t know what will.

Tis the season for homemade ice cream, and these tips from BA are really helpful if you’re new to the game. Overall, these tips are mostly about time – take the time to cook your custard well, take the time to add your chunks and ribbons at the right moment, and take the time to let the ice cream set up in the freezer. Trust me, it’s worth it.

2. Gazpacho without a recipe

Gazpacho Non-Recipe // Weekend Finds on Serious Crust
Gazpacho is happening.

This is exactly the non-recipe I’ve been looking for. Thanks Food52.

3. Ricotta Ice Cream

Ricotta Ice Cream from David Lebovitz // Weekend Finds on Serious Crust
I could certainly go for a scoop of this right now.

Speaking of ice cream… David Lebovitz knows his stuff when it comes to ice cream. So I trust him. And when he says to make a ricotta ice cream with pistachios and candied lemon, I listen. This ice cream sounds like it would be sublime on top of a berry crumb cake or polenta cake or something like that. Talk about a lovely summer dessert.

4. Chicken with Plum Chutney

Chicken with Plum Chutney // Weekend Finds on Serious Crust
This chicken with plum chutney is a perfect August dinner.

I posted this recipe 2 years ago (wow), and I was reminded of it this week because there’s a plum tree on our walk way, and the plums are starting to ripen (and fall). This means it’s almost time to make plum chutney. And the chicken that goes with it. This is by far one of my favorite summer dishes, and I can’t wait.

5. Alternative Pie Crusts

Alternative Pie Crusts // Weekend Finds on Serious Crust
How pretty is this filo dough pie crust?

Now you know I love my pie crust, but sometimes it’s time to try new things. All of these alternative crusts look awesome, as in I would like to try all of them now. I’m particularly intrigued by the rice crust.

Meyer & Black Lemon Sorbet

Meyer & Black Lemon Sorbet // Serious Crust by Annie Fassler
Meyer & Black Lemon Sorbet // Serious Crust by Annie Fassler
Meyer & Black Lemon Sorbet // Serious Crust by Annie Fassler
Meyer & Black Lemon Sorbet // Serious Crust by Annie Fassler

My mother gave me some spices for Christmas. Three little bags from Oaktown Spice Shop: cinnamon, juniper berries, and ground black lemon (also known as Omani). I was able to find recipes using the cinnamon and juniper berries (still working on making some of my own gin…), but the black lemon was trickier. It’s a traditionally Persian ingredient, and I don’t know a whole lot of Persian cooking resources.

I wrote in to a few places, asked some intelligent minds what I should do with it, and I mostly came away with meat and fish. Rub it on meat and fish, put it in a stew with meat or fish. And even with those suggestions, I couldn’t really find any jumping off points, or recipes to start from or be inspired by. So the ground black lemon had been sitting sadly on my pantry shelf. Until last week, that is.

Last week, Portland had a little heat wave. Like, 93 degrees kind of heat wave. Yeah. I was itching to make ice cream. I have a flavor I’d been brainstorming, but decided, in the end, that instead of buying a bunch of heavy cream I would just buy Meyer lemons instead. So that’s what I did. And I decided to finally try using that lonely looking black lemon. And so today I give you Meyer lemon sorbet with black lemon.

Now, if you don’t have black lemon, don’t worry. You can still make a lovely Meyer lemon sorbet and it will be delicious. But if you are feeling curious, or you magically somehow do have black lemon sitting around, use it. It brings a nice, dare I say it, depth of flavor to this sorbet – something unique and hard to describe. The best words I can think of are that it’s a kind of dark citrus flavor… not necessarily sweet, but more complex than that. It lent a lovely je ne sais quoi to the sorbet. And I love that.

Meyer & Black Lemon Sorbet

Ingredients

1 1/2 cups water
1 1/4 cups granulated sugar
1 1/2 tsp ground black lemon (optional)
1 tsp Meyer lemon zest
1 cup Meyer lemon juice (from about 5 Meyer lemons)

Instructions

In a small saucepan, combine sugar, water, and black lemon if you’re using it. Bring to a boil over medium heat, allowing the sugar to dissolve and the black lemon to steep. While that is cooking, in a heat-proof bowl combine the lemon juice and zest. Place a sieve over the bowl. Once the sugar is dissolved and syrup has become amber in color from the black lemon (again, if you’re using it), pour through the sieve into the lemon juice. Stir to combine, and place over ice bath to cool. Once cool, churn in your ice cream machine according to instructions. I churned mine for about 20-25 minutes. Pour into a container to freeze. Enjoy while sitting in the sunshine. Or with a bunch of friends, in your living room, playing Cards Against Humanity, like I did.

Weekend Finds 4:27:14

It has been a delicious week. I cooked some awesome food, some of which I’ve shared, and some of which will be coming up shortly. Spring is upon us, and I’m starting to see it creep into the grocery stores and some of my favorite recipe resources. Something I’m particularly looking forward to? Trying some new savory rhubarb recipes, and the weather slowly getting warm enough to crank out some ice cream again. In this weekend finds, I’ll show you what I’m talking about.

1. Toasted Sesame Seed Ice Cream

Toasted Sesame Ice Cream on Weekend Finds // Serious Crust by Annie Fassler
I can’t wait to try this toasted sesame ice cream from Milk and Honey.

I feel like there were certainly a few recipes that I found this week that left me feeling like I wasn’t sure if it would be delicious or totally weird. This recipe from Milk and Honey may be one of them. The toasted sesame part sounds good, but then when I think about adding tahini, my brain and tastebuds get all confused. I guess I’ll just have to try it.

2. Rhubarb Baked Beans

Rhubarb Baked Beans on Weekend Finds // Serious Crust by Annie Fassler
Feeling uncertain about these rhubarb baked beans, but I’m going to give them a shot.

There are some great looking savory rhubarb recipes out there – specifically those that involve roasting meats or sauces. On the other hand, there are these rhubarb baked beans, which, I admit, sound weird. I have purchased the ingredients to make these curious (and, admittedly, unappetizing-looking) beans. I’ll let you know how it goes, I guess…

3. Thai Salad

Thai Salad from The Roasted Root on Weekend Finds // Serious Crust by Annie Fassler
This bright, delicious salad made for a scrumptious lunch.

Today, after going climbing (for the first time in… over a year), my roommates and I were STARVING. So we made some Thai laarb and this salad from The Roasted Root. Both were a big hit, and I will definitely be using this salad again in the future. It’s beautifully colorful and I love the varied flavors, and it’s filling but also still healthy.

4. Mango, Yogurt, and Cardamom Ice Cream

Mango, Yogurt, Cardamom Ice Cream on Weekend Finds // Serious Crust by Annie Fassler
I love the mango-lassi like color of this ice cream.

Sorry, I got distracted for a moment by things that aren’t ice cream. Back in the sweet lane, this ice cream from Yotam Ottolenghi (genius, duh) had three things I really truly love: mango. greek yogurt. cardamom. Can’t wait to make this. I am thinking I need to have an ice cream party in order to make all the bizarre flavors I’m itching to make. Pretty sure my friends would be into that.

5. Eating Alone

Dining Alone at Eenmaal in Amsterdam on Weekend Finds // Serious Crust by Annie Fassler
Maybe dining solo will be a new trend?

So there’s now a restaurant, Eenmall, where there are only 1 person tables. That’s it. No Wi-Fi either. Great? I think so. Do you ever eat out by yourself? While I always have to take a deep breath before I do it (yeah, sometimes it’s a little scary to just be with yourself for an hour without a computer or phone or book in front of you), I always feel like my mind has cleared after the fact. So while only having a table-for-one option is a little different, I think eating alone is something we could all benefit from every once in a while.

Mint Matcha Ice Cream

Mint Matcha Ice Cream // Serious Crust by Annie Fassler

Mint Matcha Ice Cream // Serious Crust by Annie Fassler
Mint Matcha Ice Cream // Serious Crust by Annie Fassler
Mint Matcha Ice Cream // Serious Crust by Annie Fassler

When I made the anise ice cream that I posted about last week, it made me realize how truly simple it is to make your own ice cream. I mean, if you’ve got the ice cream attachment for the Kitchen Aid like my roommate does, or some other kind of ice cream churner. I found myself asking why I hadn’t been making my own crazily flavored ice cream for years. And you know what? I didn’t have a good answer.

So I thought I might as well start now. I’ve had some matcha sitting in my drawer since I made these madeleines, and I’d been wanting to try some matcha ice cream. But I didn’t want to make JUST matcha ice cream. After thinking about what flavor combinations might work with matcha – chocolate? lemon? – I decided to go with mint. I liked the idea of the herbaceous, refreshing mint with the earthy, almost savory matcha. So, mint matcha ice cream it is!

I also decided to make this ice cream this week because I thought it might be nice to start doing some holiday-oriented recipes. And while the flavors in this recipe have nothing to do with St. Patrick’s Day, it is green. Definitely green. Especially if you make it the day before you’re planning on eating it.

After a little research, this recipe is adapted from and inspired by David Lebovitz, Kinfolk, and many other ice cream recipes all over the internet.

Mint Matcha Ice Cream

Ingredients

1 cup whole milk
2 cups heavy cream, divided
3/4 cup granulated sugar
a pinch of salt
1 cup fresh mint leaves, rinsed
4 tsp matcha green tea
5 egg yolks

Instructions

In a saucepan over medium heat, combine milk, 1 cup of cream, sugar, salt, and mint leaves. Stir until sugar is dissolved, and once the mixture is hot and steaming, remove the pan from heat, cover, and let it steep for one hour.

Fifteen minutes before your mint is done steeping, get out two mixing bowls. In one, combine the other 1 cup of cream and the matcha. Whisk together until thoroughly combined and no clumps remain. In the other mixing bowl, whisk together the egg yolks.

Once the mint is done steeping in the milk mixture, strain out the mint leaves, pressing them to extract all of the flavor. Re-warm the milk over low heat – you want it to be warm, not too hot – and slowly pour it into the egg yolks and whisk until combined. Pour the mixture back into the saucepan, and cook over medium heat, stirring constantly with a heat-proof spatula, until the custard thickens enough to coat the back of a spatula. Strain the custard into the bowl with the matcha cream, and whisk again to combine. Stir the mixture over an ice bath to cool. Once cooled thoroughly, churn in your ice cream maker according to your machine’s instructions.